APPLE CIDER PINEAPPLE MOLASSES HONEY CURE FOR HAMS AND CANADIAN HAM 2 RECIPE - (4.4/5)

APPLE CIDER PINEAPPLE MOLASSES HONEY CURE FOR HAMS AND CANADIAN HAM 2 Recipe - (4.4/5) image

Provided by Beefman-2

Number Of Ingredients 7

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NOTE:
1 GALLON APPLE CIDER
4.2 OUNCE PRAGUE POWDER #1 ( BY WEIGHT ) OR 6 LEVEL TBSP
1.5 TO 2 CUP BROWN SUGAR
8 OZ DOLE CRUSHED PINEAPPLE ( RAN THROUGH A FOOD PROCESSOR JUICE AND PINEAPPLE )
8 OUNCE MOLASSES HONEY MIX
MOLASSES HONEY MIX IS 24 OUNCE CLOVER HONEY AND 12 OUNCE GRANDMAS MOLASSES MIXED TOGETHER AND PLACED IN A CROCK POT ON LOW FOR 4 TO 5 HOURS, TO MELD THE TWO TOGETHER,,,

Steps:

MEASURE OUT ALL INGREDIENTS AND POUR INTO LARGE NON REACTIVE CONTAINER ( THINK FOOD GRADE PLASTIC ) MIX THOROUGHLY LET SET AND REMOVE FOAM AT TOP,.REPEAT. THIS CURE TAKES 7 TO 8 DAYS TO CURE A PIECE OF MEAT DEPENDING ON THE SIZE OF MEAT, 1 DAY IS A 24 HOUR PERIOD OF TIME TO MAKE A HAM, I USE, PORK SHOULDER AS MY FIRST CHOICE, THEN BOSTON BUTT FINALLY A HAM SHANK. AS FOR CANADIAN HAM ( SOME KNOW IT AS CANADIAN BACON ) I USE PORK LOINS THIS ALSO WOULD BE GOOD FOR MAKING PASTRAMI